Serves 2 350g (13 ounces) chicken breast, sliced 2 cloves garlic, crushed (optional) 1 teaspoon grated fresh ginger juice of 1/2 lemon 1 tablespoon olive oil 1/2 cup water 1 carrot, sliced into matchsticks 2 cups shredded cabbage 1/4 cup raw cashew pieces 1 tablespoon soy sauce Cook the chicken, garlic and ginger in the oil and lemon in a wok or frying pan until the chicken is golden. Add the remaining ingredients and cook until the carrot has softened slightly. Serve.